- 400g Tegel Fresh Chicken Skinless Thighs, cut into small pieces
- 2 cloves garlic, crushed
- 1 onion, finely diced
- 1 Tbsp minced ginger
- ½ tsp chilli powder
- 1 tsp salt
- ½ tsp white pepper
- 1 bay leaf, finely chopped (or salam leaf which is Indonesian equivalent but harder to find)
- 2 Tbsp peanut oil
- Shrimp paste (optional and to taste)
- Wrappers – can use banana palm or corn husks if you have them or baking paper
- Toothpicks
Method:
1. Mix all of the ingredients together. Set aside whilst you prepare your wrappers.
2. Cut whatever you are using as a wrapper into 15cmx15cm squares or an approximation of this.
3. Spoon 1 heaped tablespoon of the chicken filling into the centre, fold in the sides and then the ends and secure with a toothpick to make a cute little flat bottomed parcel. These can now be refrigerated for up to 24 hours before steaming.
4. To steam, use a bamboo steamer if you have one or any normal steamer pot will do. Steam in batches, cooking for at least 15-20 minutes to ensure chicken is cooked through. Pile the parcels onto a platter.
Tips for Pepes Ayam – Little Steamed Chicken Parcels :
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